Utilizing Pineapple Pomace in Snack Noodle Production: Quality Assessment and Textural Analysis

Abstract

Snack noodles are used because they are quick to prepare, novel in texture and taste, and therefore suitable for the snacking industry. Pineapple pomace-based snack noodles were the focus of this research in a bid to enhance their nutritional and sustainability content. Commercial snack noodles were compared with 10%, 20%, 30%, and 40% pineapple pomace powder formulations on the basis of quality, texture, and acceptability to the consumer. This evaluation included major parameters of moisture, texture, and colour, quantified in terms of L*, a*, and b* values. Results showed sample difference with statistical significance (p<0.05). Sensory evaluation was conducted to assess appearance, aroma, touch, flavour, and overall liking. The most preferred sample was Formulation 1, and it contained 1889 kJ of energy, 449 kcal, 16.2 g protein, 7.6 g fat, 176 g carbohydrate, and 11.4 g sodium per 100 grams. Pineapple pomace is an excellent source of healthier snack food. It contains nutrients like dietary fiber and antioxidants that benefit health. Pineapple pomace also reduces food waste through recycling byproducts. This encourages food sustainability during production and an environmentally friendly means of producing healthy snacks.